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Learn moreZucchini Bread with Pineapple
Crushed pineapple adds sweetness and moisture to classic zucchini bread.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 3 eggs
- 1 3/4 cups sugar
- 1 cup olive oil
- 2 teaspoons vanilla
- 2-3 cups zucchini coarsely grated
- 8 ounce can crushed pineapple drained
- 1 cup walnuts chopped, optional
- 1 cup golden raisins optional
Preparation
- Drain the zucchini of excess moisture by placing it in a colander or sieve over a bowl.
- Preheat the oven to 350°F (175°C). Prepare 2 buttered 5 by 9 inch loaf pans.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a mixer, beat the eggs on medium speed for one minute. Add the sugar and beat for one more minute. Add the oil and vanilla; continue beating until thick and foamy.
- Stir in the grated zucchini and pineapple by hand.
- Gradually add the dry ingredients to the wet mixture, stirring gently after each addition.
- Blend in the walnuts and raisins, if using.
- Divide the batter equally between the two loaf pans. Bake for 55 minutes or until a wooden pick inserted into the center comes out clean.
- Cool in pans for 10 minutes before turning out onto wire racks to cool thoroughly.